• To make good dough for parathas, just add mixture of curd and milk while making the dough instead of water, along with oil. The parathas will be smooth and crispy.
  • Chapattis, if rolled with rice flour instead of wheat flour, come out thinner and tastier.
  • In cold weather, Idli batter requires more time to ferment. Add a sachet of fruit salts to the newly-ground mix and the process will be faster. The Idlis will also be very soft.
  • To make the chikoo milkshake tastier, add two to three drops of vanilla essence.
  • A cup of milk could be wonders to your vegetarian or non-vegetarian gravy. It not only tastes good but also makes the gravy thicker and easy to digest.
  • While cooking Punjabi Vegetables, don’t put garlic in the beginning with onions; instead, add it later, it will give better aroma to the Vegetables.
  • Rice flour, mixed with a little ghee or oil into a thin paste and applied to the folds of parathas makes them look and taste much better.
  • Instead of throwing away the skins of cardamom, elaichi, put them in a bottle of tea leaves, which adds an extra flavour to the tea when it is brewed.
  • While making omelet add 1 teaspoonful rava with the other ingredients, it will make the omelet fluffy and will help increase the quantity.
  • To make pakoras soft and fluffy add a pinch of Eno fruit salt to the batter.
  • Lime juice should be added when making jams in order to release the pectin in fruit and allow the jam to set properly.
  • Cook rice in spiced and flavoured chicken or meat soup stock or in coconut milk, instead of plain water. The rice will be more nutritious as well as tasty.
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